healthier bacon gouda breakfast enchiladas recipe

Bacon Gouda Breakfast Enchiladas

Crispy bacon and egg whites inside low carb wraps and smothered in a creamy, smoky gouda cheese sauce.

Course Breakfast
Cuisine American
Keyword bacon gouda, breakfast enchiladas
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8 enchiladas
Calories 190 kcal
Author Mason Woodruff


  • 10 slices Center Cut Bacon chopped
  • 2 C (490g) Liquid Egg Whites
  • 4 Cutdacarb Flatbreads halved (or your choice of flatbread/tortillas)

Gouda Cheese Sauce

  • 2 Tbsp (28g) Light Butter I used Land O' Lakes with canola
  • 1 Tbsp (7g) All Purpose Flour
  • 1 1/2 C (360mL) Cashew Milk or your choice of milk
  • 4 oz Freshly Shredded Gouda divided

Optional Cheese Sauce Seasoning

  • 1 tsp Smoked Paprika
  • 1/2 tsp Black Pepper
  • 1/2 tsp Ground Sage


  1. Preheat oven to 400F and spray a 13x9 baking dish with nonstick cooking spray. Set aside.

  2. Cut the bacon into thin strips and cook in a large skillet over medium-high heat. Transfer the cooked bacon to a paper towel and drain most of the grease from the skillet before adding the egg whites. Fully cook and remove from the heat. Set aside.

    cooked egg whites and bacon in a skillet for breakfast enchiladas
  3. Cut the flatbreads in half horizontally. Fill each half with a mixture of egg whites and bacon. Tightly roll from the long side and add to the baking dish. (Reserve a few pinches of bacon for topping the enchiladas.)

    rolling breakfast enchiladas
  4. Set the rolled enchiladas aside while you make the cheese sauce.

    breakfast enchiladas before adding cheese sauce

For the Cheese Sauce

  1. Heat a saucepan over medium heat before adding 2 tablespoons of butter.

    melted butter in a saucepan for gouda cheese sauce
  2. Once melted, add the flour and stir to form a thick paste.

    flour in butter for gouda cheese sauce
  3. Cook for 30-60 seconds before adding half the milk, stirring well. Continue cooking and stirring until no lumps remain and the milk begins to thicken. It should slightly stick to a spatula or whisk.

    making a roux for cheese sauce
  4. Add the remaining milk and continue cooking until the sauce thickens again. You can increase the heat to speed the process up at this point, removing from the heat to stir and prevent burning.

    before adding second half of milk
  5. Once the sauce thickens, remove from the heat and add 3 ounces of grated gouda. Stir well.

    shredded gouda in sauce
  6. Once the cheese is fully melted, add the paprika, black pepper, and sage.

    paprika, pepper, and sage in gouda cheese sauce
  7. Pour the cheese sauce over the enchiladas and top with the remaining ounce of shredded gouda.

    bacon gouda breakfast enchiladas before baking
  8. Bake for 20 minutes or until the cheese is fully melted and the edges of the enchiladas are slightly browned and crispy. Top with remaining bacon pieces and fresh green onion, if desired. Let the breakfast enchiladas cool briefly before serving.

Recipe Notes

Each enchilada has 3 Smart Points.

Nutrition Facts
Bacon Gouda Breakfast Enchiladas
Amount Per Serving (1 enchilada)
Calories 190 Calories from Fat 81
% Daily Value*
Fat 9g14%
Carbohydrates 10g3%
Protein 15g30%
* Percent Daily Values are based on a 2000 calorie diet.